I don’t normally doctor up my broccoli and cauliflower. I grew up eating it steamed or raw with Ranch Dressing, but I was craving something creamy. Unfortunately I was out of milk so I had to “cheat”. A can of Cream of Mushroom Soup did the trick nicely and it’s a new favorite of mine! A few simple ingredients and I had a baked veggie side dish even the toddler in attendance wolfed down.
2 cups Broccoli Florets
2 cups Cauliflower Florets
¼ cup Onion; chopped
10.5 oz Cream of Mushroom Soup
2 teaspoons Garlic Powder
1 teaspoon Smoked Paprika
1 teaspoon Italian Herbs
3 cups Cheddar; divided
Salt and Pepper to taste
- Preheat oven to 375°F.
- Bring a large pot with 1” of water and a steamer basket to a boil. Add the broccoli, cauliflower and onions to the basket, then cover and steam until tender; about 8 minutes. Remove from the heat and vent the lid.
- In a large bowl, mix the soup, herbs, spices and seasonings, then fold in the vegetables and 1 ½ cups Cheddar Cheese. Scoop into a baking dish and top with the remaining cheese.
- Bake, uncovered, in the preheated oven for 15-20 minutes or until the cheese is golden brown and bubbling at the edges. Allow to cool for 5 minutes.
- Enjoy!
Looking for a Main Dish? Try one of these recipes!
Ash's In The Kitchen 
One thought on “Cauliflower & Broccoli Cheddar Bake”